Originally Posted by Roller
Bear I am smoking your beef sticks today except I used Venison and formed them by hand. I like them larger where I can slice them and go with cheese and crackers...I will let you know how they turned out and try to post pic`s...
That's fine Roller. They'll just take a little longer to get to the final internal temp.
Here is a post I made, which is pretty much the same recipe, but never made it into my step by step list.
I made these in a bigger diameter, and they're great for sammies or on crackers with cheese.
Actually I made them first, and then I changed to the smaller diameter "Beef Sticks".
I liked them better, so I listed the smaller ones in my "Step by Steps"---You get more exterior smokiness with the thinner ones.